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I'm back to my normal routine after being on vacation over Christmas for two whole weeks visiting my family in California. Every morning I was at my parents house, I'd toast a slice of sourdough and top it with pastrami and Havarti for breakfast. I can't tell you how much I loved being able to sit and enjoy a hot breakfast with a fresh cappuccino on a weekday! But now that I'm back at work, I rarely make time to fix myself breakfast during the week so I save all my breakfast cooking (and mimosa drinking) for the weekends. These egg boats are a new breakfast favorite because they literally take less than five minutes to prep. Sourdough baguettes filled with sausage, eggs and lots of cheese, baked until hot and toasty... so so good!
Sausage Egg Boats
Makes 4-6 servings
4 demi sourdough baguettes (I found them in the bakery section of the grocery store)
1 (7 ounce) package of Jones All Natural Golden Spicy Pork Sausage Links
8 eggs
½ cup heavy cream
8 ounces pepper jack cheese, grated
3 green onions, thinly sliced
salt and pepper, to taste
Preheat oven to 350° F.
Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.
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~ Garlic Rubbed Roasted Cabbage ~
Ingredients:
1 (approx. 2lb) head of organic green cabbage, cut into 1" thick slices
1.5 tablespoons olive oil
2 to 3 large smashed garlic cloves
Kosher salt
Freshly ground black pepper
Olive oil spray OR non-stick cooking spray.
Instructions:
~Preheat oven to 400F and spray a baking sheet with non-stick cooking spray.
~ Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" thick slices.
~ Rub both sides of cabbage with smashed garlic.
~ Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
~ Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
~Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
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I love these smaller potions!!! and so super quick and easy!!
Mini Chicken Pot Pies with just four ingredients?
Nope - you're not dreaming!
Here's what you need:
2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated biscuits
Here's what you need to do:
1) Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
2) Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups.
Firmly press in bottom and up side, forming 3/4-inch rim.
Spoon a generous 1/3 cup chicken mixture into each.
Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3) Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
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Here is a great old hard to find recipe~ Granny’s Cocoa Cream Pie
It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s....
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like
:0 Or use the left over egg whites for a meringue topping!
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MARY ANN'S SALAD
Salad and Nut Mixture:
4 tbsp. unsalted butter
1 cup chopped walnuts
1 pkg. Ramen noodles (do not use seasoning package)
1 head Romaine lettuce
1 head broccoli
4 green onions chopped
Sauté walnuts and noodles in unsalted butter.
Chop lettuce, broccoli, and onion and place in large bowl.
Dressing:
1 cup sugar
1 cup oil
1/2 cup red wine vinegar
2 or 3 tbsp. Soy Sauce
Salt and Pepper to taste
Heat above ingredients until sugar is dissolved.
Add dressing and nut mixture to salad just before serving.
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Amish Broccoli Salad...
This is to die for...
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1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
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Chocolate Chip Gooey Butter Cake
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1 (18 1/4 ounce) box yellow cake mix
1 egg
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 (16 ounce) box powdered sugar
1/2 cup butter, melted
1 cup chocolate chips
1 cup nuts, chopped (optional)
Directions :
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares.
*Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
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My Acadiana Table.
Spicy Creole Shrimp Dip – A Holiday Tradition
by George Graham
http://acadianatable.files.wordpress...pg?w=500&h=397
There are certain traditions that make the holidays special, and of course, in the Graham family, those traditions usually involve food – turkey and cornbread dressing for Thanksgiving and a regal crown roast of pork for Christmas Day. Oh, and of course, a Christmas Eve gumbo with friends and family after church services the night before. For us, these are the culinary traditions that holiday memories are made of.
But, there is another tasty tradition in our family that has been passed through the generations that is most special – my brother Jackie’s Spicy Creole Shrimp Dip. To me, this simple recipe represents the holidays in South Louisiana, and is a sure way to spice up any gathering. We put it out at Thanksgiving and make even more as Christmas nears.
My older brother Jackie was the real cook in the Graham family and he perfected this recipe many holidays ago. For years, he and his wife Lavonia — an equally talented cook — hosted our Thanksgiving family reunion in my hometown of Bogalusa, Louisiana. They would begin cooking the amazing feast two weeks before the event. It was an all day and night eating affair, and the taste of his famous shrimp dip was reason enough for family members to make the trek from California, North Carolina, Florida and beyond.
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Dip Ingredients : Louisiana ingredients spice up this Creole dip.
The sauce in this dip is a zestier version of a spicy remoulade infused with horseradish, Creole mustard and Louisiana hot sauce. As with any recipe, you can certainly adjust the ingredients to your taste, but I would urge you to follow this one to a tee the first time out. While this dip is guaranteed to clear up any sinus problem you might have, I can assure you it is addictive.
My brother Jackie is no longer with us, and these days our families celebrate the holidays in our own hometowns. But every year across the nation, there are Grahams – and new generations of Grahams — celebrating the holidays with a big bowl of Jackie’s Spicy Creole Shrimp Dip close at hand.
Thank you, brother!
Spicy Creole Shrimp Dip
Recipe by Jackie Graham
Prep time: 45 minutes
Cooking time: 20 minutes
Serves: A large gathering
Tips: This is a minimal recipe amount and I urge you to make more – it will go fast. The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp. You can make this ahead and it will keep for at least a week. In fact, it is even better if made at least two days before serving. If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.
4 large eggs
2 pounds small, raw peeled Louisiana shrimp
1 jar (16 oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
1 cup canola oil
1 tablespoon lemon juice
1 cup yellow onions, diced small
1 cup green bell pepper, diced small
1 cup celery, diced small
Salt and pepper to taste
Louisiana hot sauce to taste
In a large pot of cold water filled to the half way point, add the eggs. Turn the burners to high and bring the water to a boil and immediately turn off the heat. Cover the pot and let sit for 12 minutes. Remove the hard-boiled eggs from the water (keep the water in the pot) and rinse under cold water. Peel the eggs and dice. Place the diced eggs in a bowl, cover and refrigerate.
In the same pot of water on high heat, bring it to a boil. Add the raw shrimp. Bring the water back to a boil and cook for approximately 5 minutes. Remove one of the larger shrimp and test for doneness. If done, turn off the heat. Immediately remove the pot and strain the shrimp into a colander. Rinse with cold water to stop the carryover cooking and then place in the refrigerator to cool.
In a large mixing bowl, add the mustard, horseradish, oil and lemon juice. Stir to combine. Add the diced vegetables and stir. Add the boiled eggs and stir to distribute evenly throughout the mixture. Add salt, pepper and hot sauce to your taste.
Add the shrimp and stir to distribute the shrimp evenly throughout the mixture. Cover and refrigerate until chilled (or overnight).
For serving, fill a bowl with the dip and place on a tray surrounded with Ritz crackers. Pair with ice-cold beer or crisp Chardonnay.
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⭐️Cajun Crab Balls
1 pound crab meat
1 egg, slightly beaten
4 slices bread, broken into small pieces, crusts removed
1/3 cup mayonnaise
2 teaspoons Cajun seasoning
1 teaspoon prepared mustard
dash black pepper
1 Tablespoon Worcestershire sauce
1 teaspoon dried parsley
paprika
butter
Combine all ingredients except paprika and butter, roll into 1/2 inch balls, place on greased baking sheet, sprinkle with paprika.
Bake in preheated 375 degree oven for 15 minutes.
Then turn them over, push an indentation in middle of balls with finger, put dab of butter in indentation, return to oven and bake for 5 more minutes.
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Slow Cooker Chicken Enchilada Soup
Rating: 5
Prep Time: 25 minutes
Yield: 4 servings
Slow Cooker Chicken Enchilada Soup
All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles
4 cups low-sodium chicken broth
1 + 1/4 pounds boneless chicken breasts
2 cups corn
1 can black beans, optional
1 tablespoon chile powder
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
1 cup sour cream, plus more for serving
tortilla chips, for serving
sliced avocado, for serving, optional
Instructions
In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
Serve garnished with more cheese, sour cream, tortilla chips and avocado.
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